Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup plain Greek yogurt
- 4 cloves fresh garlic, minced
- 1 inch fresh ginger, grated
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp garam masala
- Salt & pepper to taste
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk or heavy cream
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, garlic, ginger, cumin, coriander, garam masala, salt, and pepper. Add chicken pieces and coat well. Cover and refrigerate for at least 30 minutes.
- Sear the Chicken: Heat oil in a large skillet over medium-high heat. Add marinated chicken in batches until golden brown on all sides (5-7 minutes).
- Create the Sauce: In the same skillet, cook onions until translucent (3-4 minutes). Stir in crushed tomatoes and simmer for 10 minutes.
- Add Creaminess: Pour coconut milk or heavy cream into the sauce along with any additional spices. Return chicken to the skillet and simmer for another 10 minutes.
- Garnish & Serve: Remove from heat and garnish with cilantro. Serve over basmati rice or warm naan bread.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg